Gin and Tonic Marshmallows (2024)

Published: Feb 10, 2017 · Modified: Nov 13, 2018 by Jacqueline Bellefontaine ·

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These gin and tonic marshmallowsmake a perfect gift for a gin loving friend or to share on Valentine's day with that someone special. Fluffymarshmallows flavoured with gin and tonic, what's not to love.

It seems that the world is going mad for gin at the moment. PersonallyI don't mind, it's been one of my favourite drinks since the early 90's. While I am happy to just drink gin and tonic, I don't see why I shouldn't join in the fun and use it as a flavouring too.

A couple of years ago I worked on a part-work magazine called Something Sweet, published byDe Agostini. It was one of my all time favourite jobs, developing chocolate and confectionery recipes and preparing them for photography. Over the 90 issues that made up the collection I developed several marshmallow recipes. I haven't made them since and I thought it would be fun to revisit them. As I was thinking about flavours gin and tonic sprang to mind. I have stuck with the same basic method I used for the recipes I made for Something Sweet. It worked, so why change it. Then it was just a case of going to the kitchen and playing with flavours.

Now, if you haven't tasted homemade marshmallows then let me tell you, you are in for a treat. They are so much nicer than those mass produced ones you get in a bag. You know the ones, pink and white puffs with little flavour. When making marshmallows at home, I tend to make them and cut them into squares that are tossed in a mixture of icing sugar and cornflour.

Cutting them out can be a bit sticky, but lightly oiling your knife will help, just use whatever cooking oil you have to hand and wipe clean frequently. Alternatively, keep cleaning the knife with hot water.

For that someone special who is a bit of a softy, you could cut them intoheart shapes with an oiled cookie cutter. Consider the trimmings as cook's perks 😉

Use a Thermometer

These gin and tonic marshmallows really are quite quick and easy to make, butyou do need to allow enough time for them to set. This is a recipe for which you will need a thermometer becausethe sugar syrup has to be heated to the right temperature. You can use a sugar thermometer that clips onto the pan which are fairly inexpensive. I use a digital thermometer as they are the most accurate and I would recommend you get one. While a little more expensive they are more useful as not only are they great when making jam or confectionery, they also mean you never again have to overcook a piece of meat just to be on the safe side!

Because the sugar is boiled to a high temperature, you will need to be very careful.It is not a good idea to make them if you have young children around or are likely to be distracted. It should take about 5 minutes to reach the correct temperature. I often find when making a sugar syrup that it seems to stick on the same temperature for a while then suddenly shoots up several degrees very quickly, so stay with it and don't be tempted to look away.

Gin and Tonic Marshmallows

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Soft, squishy marshmallows flavoured with gin and tonic.

Course confectionary

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 8 hours hrs 30 minutes mins

Servings 36 marshmallows

Calories 37

Author Jacqueline Bellefontaine

Ingredients

oil for greasing
6 sheets of leaf gelatine
1 large egg white
150 ml tonic water
250 g granulated sugar
4 tablespoon gin
grated zest 1 lime
2 tablespoon icing powdered sugar
2 tablespoon cornflour corn starch

metric - US cups

Instructions

Line a 20cm/8in shallow square cake tin with baking parchment and lightly oil.
Place the gelatine leaves in a bowl of cold water to soak for 5 minutes.
Place the egg white in a large grease-free icing bowl and get the whisk ready for when the sugar syrup is made.
To make the syrup, place the tonic water in the saucepan and add the granulated sugar. Heat gently, stirring until the sugar dissolves. Once all the sugar has completely dissolved bring the sugar syrup to a boil and continue to boil without stirring until the temperature reaches 115°C/239°F.
As soon as the sugar syrup reaches the correct temperature, remove from the heat. Lift the gelatine sheets out of the water and squeeze off the excess water then add to the syrup one at time, stirring well until dissolved. Then stir in the gin.
Working quickly, whisk the egg whites until standing in stiff peaks, then with the whisk running on a low speed, very slowly whisk the hot syrup into the egg whites. Pour it in a thin and steady stream, trying to avoid hitting the beaters.
When all the syrup has been added, add the lime zest and increase the speed of the mixer and continue whisking for about 8 to 10 minutes until you have a thick glossy mixture. The mixture will fall from the whisk in a slow ribbon like stream when it is ready.
Pour into the prepared tin and leave in a cool place (not the fridge) for 4–6 hours until set and springy to the touch.
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Mix together the icing sugar and cornflour and dust the top of the marshmallow with the mixture. Turn out onto a board and carefully remove the parchment paper. Dust with a little more cornflour mixture and cut into squares.
Gently toss the squares into the cornflour mixture and serve immediately or store in an airtight container in a cool place for 3 days.

Video

Nutrition

Calories: 37kcal | Carbohydrates: 7g | Sodium: 4mg | Potassium: 1mg | Sugar: 7g

Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

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About Jacqueline Bellefontaine

Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

Reader Interactions

Comments

Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.

Shell
January 01, 2021 at 11:01 am

I made these before Christmas and they were amazing, really light and fluffy. Thank you for the recipe! and Happy New Year 🙂
Reply
- Jacqueline Bellefontaine
  
  January 06, 2021 at 5:59 pm
  
  So pleased you like them and a happy new year to you too. Thank you for taking time to comment I love getting readers feedback
  Reply
Kerri
October 12, 2020 at 10:22 am
Hi Jacquie, I was so excited to make them and I finally did! They were delicious, bouncy and soft. I put them in lots of icing sugar and cornflour mixture. I had a thermometer that reached 239F only the next day were weeping. I was dropping some over to a friend but in the car they melted. What could I do for stabilising them for longer life in future pleases. Thank you in advance cheers
Reply
- Jacqueline Bellefontaine
  
  October 12, 2020 at 5:16 pm
  
  Hi kerri, If they reached the correct temperature and are stored properly then they certainly lasted longer. It may be worth checking your thermometer is correct. Take a reading in a pan of boiling water it should read 100C (212F). If that's not the case then the most likely culprit is moisture or heat. Make sure you store them in an airtight container in a cool dry place. Choose a container that they just fit so there is not too much excess air in the container. Hope this helps jacqui
  Reply
jenny paulin
February 13, 2018 at 12:56 pm

amazing! have only made homemade marshmallow once, and they were much better than shop bought. I think your gin and tonic ones would be very popular with my school mum chums!
Reply
- Jacqueline Bellefontaine
  
  February 13, 2018 at 6:42 pm
  
  I agree much much better than shop bought ones, so much more flavour. These have certainly been popular with my friends.
  Reply
Neila
December 11, 2017 at 7:15 am
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Hi how long can I keep the marshmallow after making them ? I'd like to make them for NYE but would have to bake them like a week before. thanks
Reply
- Jacqueline Bellefontaine
  
  December 12, 2017 at 2:04 pm
  
  Hi Neila, Sorry for being a bit slow replying I have been away from my desk for a few days. The marshmallows should keep for about 3 weeks, if stored correctly. so making them a week before will be fine. Coat generously with the cornflour mixture and store in an airtight container in a cool dry place. Making them for new year sounds like a great idea. I hope you enjoy them. J x
  Reply
Jane Gorrie
December 05, 2017 at 4:05 pm

Hi - I made a "trial" batch of these today and they're delicious! I have a query, though... they were a little "weepy" and stuck together even after tossing in sugar/cornflour twice. Any idea what I may have done wrongly? Apart from that, yummy!!
Reply
- Jacqueline Bellefontaine
  December 05, 2017 at 5:45 pm
  
  Hi Jane
  I am delighted you liked the marshmallows but sorry to hear they were a bit weepy.
  Overly soft and sticky marshmallows can be caused by a variety of factors. The most likely cause is under whipping the mixture should be very thick and leave a trail for several seconds when the beaters are lifted. The bowl should also be cool by this time.
  Another possibility is that the sugar syrup was not cooked to a high enough temperature, It is worth checking that your thermometer is working correctly. They can vary quite considerably especially cheap thermometers. I highly recommend in investing in a good one as it can help avert disasters when making sweets (and put an end to overcooked meats and other dishes). Finally, it could be down to the weather marshmallows are best made on days with low humidity so avoid making them on a humid or stormy day or when the kitchen is very steamy. Make sure you store them in a cool dry place in an airtight container.
  
  Good luck with the next batch. Jacqui x
  Reply
  - Jane Gorrie
    December 28, 2017 at 3:02 pm
    Success second time! I hadn't heated the sugar to a high enough temperature... And in case anyone else is curious, made a batch with scotch and ginger ale (adding a little chopped crystallised ginger for extra kick) and they also worked perfectly. The friends I gave them to for Christmas were all delighted! Thanks so much for a brilliant recipe. J x
    Reply
    - Jacqueline Bellefontaine
      
      December 28, 2017 at 4:55 pm
      
      Brilliant news I like the sound of the Scotch and ginger ale, Im not surprised your friends liked them. I shall have to try them too! Happy New year.
      Reply
Anne
October 10, 2017 at 7:43 pm
When should the gin be added? I can't seem to find it in the recipe.
-Anne
Reply
- Jacqueline Bellefontaine
  
  October 10, 2017 at 10:10 pm
  
  Hi Ann.
  
  The Gin is added at the end of step 5. After the gelatine has been added
  Reply
Loreta
June 20, 2017 at 2:41 pm
Thank you for the idea and lesson. I will make it for sure. Just I am not sure what size gelatine to use. I have two sizes. May I ask you to tell in grams? Thank you!
Reply
- Jacqueline Bellefontaine
  
  June 20, 2017 at 10:23 pm
  
  Thanks Loreta. I do t have any i the cupboard but will get back to you when I can.
  Reply
Angela / Only Crumbs Remain
February 13, 2017 at 12:17 pm
Wow, how beautifuly fluffy do they look Jacqui! I've never made marshmallows before, but over the past few weeks I've been wanting to have a go - though I need to think about which vegetarian gelatine replacemet to use and how to incorporate it as vege gels tend to firm up so much quicker than animal based ones.
Angela x
Reply
- Jacqueline Bellefonatine
  
  February 13, 2017 at 2:44 pm
  
  'Sorry Angela I cant help with vegetarian gelatine as I don't use them. If you find one that works then please let me know. J x
  Reply
Eb Gargano / easypeasyfoodie.com
February 12, 2017 at 4:53 pm
Ooh I love the look and sound of these. And flavoured with gin and tonic...well, as you so rightly say, what's not to like? Thanks for linking them up to #CookBlogShare 🙂 Eb x
Reply
- Jacqueline Bellefonatine
  
  February 13, 2017 at 11:30 am
  
  Thanks Eb.
  Reply
Sarah James @ Tales From The Kitchen Shed
February 12, 2017 at 2:58 pm

Your marshmallows look amazing Jacqui, I love the idea of a Gin & Tonic flavour. Perfect for a grown up Valentine's treat.
Reply
- Jacqueline Bellefonatine
  
  February 13, 2017 at 11:30 am
  
  Exactly Sarah or an anytime treat
  Reply
Jessica
February 10, 2017 at 6:27 pm

I've made homemade marshmallows once before and now you've tempted me to do so again! I'm not a fan of gin and tonic (I know!) but I guess I could do a different flavour! x
Reply
- Jacqueline Bellefonatine
  
  February 11, 2017 at 2:09 pm
  
  Oh glad I have encouraged you to make it again. It's quite a subtle gin flavour but you could replace the gin with another favourite spirit or a liqueur although i would probably try it with slightly less. Or omit the gin and just add the juice of the lime for a delicious tangy lime marshmallow. My all time favourite so far was a lime marshmallow with a little raspberry coulis rippled through it, which I did for something sweet.
  Reply

FAQs

What is the correct ratio of gin to tonic? ›

Pour 50ml (a double shot) of gin over the ice. Stir around the edge of the glass gently. Top up with tonic water. Many gin professionals in the industry will encourage you to use around 200ml for every 50ml , but really this is entirely up to you and your personal taste!

Get More Info Here ›

How to make a gin and tonic less bitter? ›

Seeing as how a G&T is usually more T than G, the most important thing, no matter which brand of tonic you are pouring is to taste your tonic first. If it's too sweet, too medicinal, or too bitter cut it with club soda — and don't forget the lime.

Discover More ›

What does ordering gin and tonic say about you? ›

Gin and tonic drinkers are simply sophisticated, intellectual, and most likely the “cool member” of the friendship group. They are the more subdued group on a night out and more likely to hang out with the whiskey drinkers than the tequila folks.

Read The Full Story ›

How to keep fizz in gin and tonic? ›

EMBRACE THE FIZZ

To preserve those all-important bubbles. By avoiding splashes, using a swizzle spoon means the tonic water doesn't lose its fizziness, however, there is another school of thought that says pouring the tonic over the back of the spoon is just as effective when it comes to keeping things effervescent.

View Details ›

What is the golden ratio of gin and tonic? ›

A Gin & Tonic made with a potent base—45% ABV and above, if you mean business—and configured with two parts tonic to one part gin is a highball of balance and beauty. Too much gin, and the botanical spirit will overshadow the unique qualities of the tonic. Too much tonic, and it will drown the gin.

Discover More Details ›

Do you pour gin or tonic first? ›

To craft the perfect G&T at home, simply fill a highball glass up to the top with ice cubes (a pre-chilled glass is an added bonus). Then, pour in your gin, top with tonic water and lift with drinks stirrer or long spoon from the bottom to mix without disrupting the fizz. Garnish with a wedge or twist of fresh lime.

Tell Me More ›

Should tonic water be chilled for gin and tonic? ›

Using a low-fizz and/or room temperature tonic can be the most fatal mistake for your gin and tonic. This will cause the co*cktail to lose its freshness and effervescence. It is important that the tonic is chilled and has enough gas to create the bubbles that characterise a gin and tonic.

Learn More ›

Why is my gin and tonic always flat? ›

“Pouring your tonic too quickly causes the tonic to fizz up at the top of your drink, releasing lots of CO2 which means less fizz in your glass,” he told Good Housekeeping. And not only should we be taking a little extra time when we prepare our drink, we need to make sure we have plenty of ice too.

View Details ›

Is gin better with tonic or soda water? ›

Soda water is simply carbonated water, so it has the same taste as plain water. Tonic water, on the other hand, is carbonated water that contains quinine and most often a sweetener. This gives it a slightly bitter taste that adds complex depth to co*cktails. That's why it's often mixed with vodka or gin.

Show Me More ›

Why did soldiers drink gin and tonic? ›

Not only did gin and tonic eventually become a lifesaver due to its creation as a less bitter method of consuming its key ingredient, quinine, which was used to stave off malaria for British troops in tropical climates dating back to the 1800s, but the spread of gin itself can be attributed to British soldiers ...

Show Me More ›

Is gin and tonic very alcoholic? ›

A gin and tonic made with a single 25ml measure of 40% Alcohol by Volume (ABV) gin contains 1 unit of alcohol. And if you're drinking at home, it's important to keep an eye on the measures you are pouring.

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Why is gin and tonic so expensive? ›

Experts say the growth in the popularity of gin, which has seen a rise in the number of distilleries and brands on the market, is driving the growth in price. However, they say people are also drinking less but "drinking better" and are prepared to go for quality over quantity.

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Should you stir gin and tonic? ›

Tonic water is then used to fill the rest of the glass (which is why there's an ounce difference in the tonic water addition). The co*cktail should be stirred and then garnished with a wedge of lime. Realistically it is a good idea to avoid shaking this co*cktail.

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What is the best ice for gin and tonic? ›

Super Cubes chill down your drink quickly and are so much slower to melt than average ice because of how large they are. They're truly a gin lover's dream! This is also a major plus for any budding mixologists or co*cktail connoisseurs.

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Why do you put ice in gin and tonic? ›

Imagine a warm gin and tonic… it's not pretty. Ice keeps your G&T colder for longer and causes dilution which is needed for balance.

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How much should a gin and tonic be? ›

In short, the general answer is 1:3 – so one part gin to three parts tonic water. This is a good amount of tonic water to bring out the best of the botanicals in the gin without diluting it too much.

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What percentage is a single gin and tonic? ›

Gin tonic content = (50cl x 50 °) / 150 ml ≈ 17% Final alcohol content (gin and tonic + ice factor) ≈ 15%

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What is the perfect gin measure? ›

As we've added 50ml of gin previously, we want to go for a 1:3 or a 1:4 ratio of gin to tonic. This means you want to pour in 150ml or 200ml of tonic depending on how strong you want it to taste. We don't think it makes a huge difference and you really can't go wrong with either 1:3 or 1:4 ratio!

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How do you match gin to tonic? ›

Put simply, a ratio of approximately 1:3 that creates the perfect blend of fragrant gin aromas with tonic bitterness.